Kings Mountain Woman's Club releases 2nd edition of cookbook

Members of the Kings Mountain Woman’s Club spend their time raising money to help others through scholarships and community projects.

“The club is a service to the community,” said member Lois Blanton. “Our membership is varied and scattered all over Kings Mountain.”

Organized in 1905, the Woman’s Club began as a service group. According to club history, the group formed when some of the women in Kings Mountain were concerned about the “disarray” of the cemetery.

They started meeting in each other’s homes, and this presented a problem for the men, Blanton said.

“The Woman’s Club House was built by three men, because their wives were members,” she said. “They wanted a place for the women to meet besides their homes.”

The first meeting in the new building was in January 1932. The building was extended in the early part of the 1940s, and the heating and air-conditioning unit is 31 years old, installed in 1982, Club President Betty Gamble said.

A new heating and air-conditioning unit will cost around $9,000, Blanton said. Unwilling to use the money they raise for projects for themselves, the women wanted a separate fundraiser to pay for the new system.

They decided to publish a second cookbook, because it’s been 10 years since their first one, “Monumental Recipes.” They used the same cover artwork, which was designed and painted by Kings Mountain artist Jack Greenfield in 2003. The book has nine sections, and divider pages feature Kings Mountain landmarks photographed by Ellis Noell, special projects manager for the City of Kings Mountain.

For “Monumental Recipes Volume II,” members gathered 955 recipes from family members and friends. Some of the recipes are in memory of mothers and grandmothers who would prepare these dishes for their families. One cake recipe has been passed down through family members for 125 years. Recipes range from quick one-dish meals to dishes for a dinner party or appetizers for a club meeting or reception.

The index makes recipes easy-to-find, but a unique feature is a second index listing names of the contributors. If you’ve heard there is a recipe in the book submitted by Cleveland County Sheriff Alan Norman, find his name in the back and turn to page 87 for Beef and Broccoli Stir-Fry. The sheriff also submitted recipes for Cheddar Sausage Muffins and Boiled Oatmeal Cookies (No-Bake Chocolate Drop cookies).

The cookbook committee was chaired by Linda Appling. Others on the committee were Ann Bennett, who typed most of the recipes; and Betty Gamble, Glenda O’Shields, Penny Larson, Lois Blanton, Betty Sue Morris and Carol Brazzell.

The cookbooks are $20. To obtain a copy, call Betty Gamble at 704-739-3800 or Lois Blanton at 704-734-1876.

125-YEAR-OLD WALNUT POUND CAKE

Submitted by Melba Bell

1 cup butter

½ cup shortening

3 cups sugar

5 eggs

3 cups plain flour

1 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. rum flavoring

1 tsp. vanilla flavoring

1 cup walnut pieces, dredged in flour

Mix butter and shortening with sugar. Add eggs, one at a time, beating well after each addition. Sift flour, salt and baking powder together. Add dry mixture alternately with milk and flavorings. Add dredged nuts and mix well. Bake in a greased and floured pan at 325 degrees for 1 hour and 20 minutes.

BLACK BEAN DIP

Betty Gamble (Woman’s Club president)

3-4 ripe avocados

1 red onion

1 red or orange pepper

1 pint cherry tomatoes

Cilantro, chopped to taste

2 jalapenos, diced

1 can black beans, drained

1 can corn niblets, drained

1 Tbs. olive oil

1 tsp. cumin

Tortilla chips

Chop fresh vegetables and add the cilantro and jalapenos. Add the drained beans and corn. Stir in olive oil and cumin. Serve with tortilla chips.

CRANBERRY CHICKEN

Monty Thornburg (Patrick Senior Center director)

1 can whole cranberry sauce

1 envelope onion soup mix

1 small bottle Russian dressing (or Catalina)

2-3 pounds chicken tenderloins

Mix cranberry sauce, soup mix and dressing. Place chicken in slow cooker and pour mix over. Toss well to coat. Cook on high for 4-5 hours or until desired tenderness. Or bake in large baking pan at 325 for 1½ hours.